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Pain au Potiron

Reggie Dwork <reggie@jeff-and-reggie.com>
Thu, 10 Dec 2009 20:51:45 -0800
v109.n045.5
* Exported from MasterCook *

             Pain au Potiron (Peppery Pumpkin and Olive Oil Loaf)

Recipe By     :Jeff Hertzberg MD and Zoe Francois
Serving Size  : 80    Preparation Time :0:00
Categories    : Breads                          Low Fat
                  Vegetables

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3 3/4           cups  whole wheat flour
    3 1/2           cups  unbleached all-purpose flour
    1 1/2    tablespoons  granulated yeast -- or 2 packets (increase 
or decrease to taste)
    1         tablespoon  kosher salt -- (increase or decrease to taste)
    2        tablespoons  vital wheat gluten
    3 1/2           cups  lukewarm water
       1/4           cup  olive oil
    1 1/4           cups  peeled,1/4" diced raw pie pumpkin -- 
(sometimes called "sugar" pumpkin)
                          fresh ground pepper


NOTE: Yields 20 slices per 1 lb loaf

Mixing and storing the dough: Whisk together the flours, yeast, salt, 
and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) 
food container.

Generously season the pumpkin, squash, or sweet potato with 
fresh-ground pepper.

Add the liquid ingredients and the seasoned pumpkin to the dry 
ingredients. Mix without kneading using a spoon until it comes 
together in a wet dough.

Cover (not airtight), and allow to rest at room temperature until 
dough rises and collapses (or flattens on top), about 2 hours. Do not 
punch down!

Dough can be used immediately after rising, though it is easier to 
handle when cold. Refrigerate in a lidded (not airtight) container 
and use over the next 10 days. Flavor will be best if you wait for at 
least 24 hours.

On baking day, dust the surface of the dough with flour and cut off a 
1-pound (grapefruit-size) piece. Dust with more flour and quickly 
shape it into a ball by stretching the surface of the dough around to 
the bottom on all four sides, rotating the ball a quarter-turn as you 
go. Elongate the ball into a narrow oval. Allow to rest on a pizza 
peel prepared with cornmeal or lined with parchment for 90 minutes 
(40 minutes if you're using fresh, unrefrigerated dough).

Thirty minutes before baking, preheat a baking stone in the middle of 
the oven to 450F, with a broiler tray on any other shelf that won't 
interfere with rising bread.

Using a pastry brush, paint the top crust with water. Slash with 1/4" 
deep parallel cuts across the loaf, using a serrated bread knife.

Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap 
water into the broiler tray, and quickly close the oven door. Bake 
for about 30 minutes, until richly browned and firm.

Allow to cool on a rack before slicing and eating.


Source:
    "Healthy Bread in Five Minutes a Day"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 48 Calories; 1g Fat (16.1% 
calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 72mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Fat.

NOTES : Makes enough dough for at least four one-pound loaves. The 
recipe is easily doubled or halved.

Although pumpkin is generally thought of as quintessentially American 
(Native Americans were the first to cultivate it), there's actually a 
marvelous French Provencal tradition of bread spiked with peppered 
pumpkin. Dice the raw pumpkin small so that it will cook through 
during the baking time. You can substitute raw butternut squash or 
sweet potato for the pumpkin. --Jeff and Zoe